In a small bowl, combine all dry ingredients. In a larger bowl, combine all wet ingredients. Combine the wet and dry ingredients, whisking until nearly smooth (a few lumps are alright).
In a hot frying pan (about medium heat) pour approximately 3/4 cup of the batter in the middle of the pan. Lift the pan and turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
You can top with your favourite syrup, fresh fruit, sprinkle with sugar, or any other multitude of toppings. Roll up and enjoy!
Add more milk if the batter is too thick to spread nicely across the pan. I usually have 2 frying pans going at a time, but they need your full attention then. You can not leave them on the stove unattended because they cook so quickly.
*Bette Hagman's Featherlight Flour Mix is as follows - 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch, 3 tablespoons potato flour (not starch).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (738g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1016 (78%)|
|Amt Per Serving||% DV|
|Total Fat 112.9g||151 %|
|Saturated Fat 64.1g||321 %|
|Monounsaturated Fat 34.5g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 1164.4mg||358 %|
|Sodium 528mg||18 %|
|Potassium 918.7mg||24 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 36.3g|
|Protein 39.5g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1302
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